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Frosted Matcha Truffles

Frosted Matcha Truffles

Frosted Matcha Truffles

These Frosted Matcha Truffles are as delicious as they are beautiful! We like to dust the tops with a little more Matcha because it gives the truffles a more vibrant green colour, increases the flavour, and, well... because you can never have too much Matcha. Recipe is courtesy of our long-time friend Carla Riley.

Ingredients:

  • 6 Tablespoons Coconut Oil
  • 2 Tablespoons Maple Syrup
  • 1 ½ Teaspoons Kato Matcha Powder
  • 1 Teaspoon Vanilla Extract 
  • 2 Cups Almond Flour

Coconut Topping Ingredients:

  • 1 Can Full Fat Coconut Milk (refrigerated overnight)
  • ¼ Cup Powdered Sugar

Preparation:

  1. Gently melt coconut oil and whisk in Matcha powder until smooth
  2. Add maple syrup and vanilla extract to the coconut oil and stir until well combined
  3. In a separate bowl add almond flour and stir to break up large chunks
  4. Pour Matcha mixture over the almond flour, stirring until fully combine and a bright green colour is achieved
  5. This mixture should hold together like traditional dough and should easily form a large ball
  6. Refrigerate for 5 minutes before make small 2-3 inch spheres
  7. For the coconut topping, remove the coconut cream from the can leaving the water (use for a smoothie)
  8. Combine with icing sugar and whip or blend until smooth & creamy
  9. Frost each Matcha truffle and refrigerate until ready to serve. Enjoy!


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